Appetizer. Served before main meal. Non-vegetarian.

8 whole Artichokes

1/4 cup Olive Oil

1/4 cup Lemon Juice

2 teaspoons Salt

1 teaspoon Rosemary

9 oz Shrimp

3/4 cup Mayonnaise

2 tablespoons Dijon Mustard

2 teaspoons Tarragon

1 Bay Leaf

1/4 teaspoon Pepper

1 teaspoon Worcestershire Sauce

1/2 cup Onion, minced

Wash and trim artichokes leaves. Cook artichokes in boiling water, about 1-inch deep. Add lemon juice, salt, pepper, bay leaf, tarragon and rosemary to the water. Cook for about 45 minutes or until leaves pull off easily.

For Shrimp Sauce
Add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well.

Place the artichokes and shrimp dip on a platter plate and serve.

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